1. Cut the garlic sprouts into sections, slice the winter bamboo shoots, soak the fungus, cut the chives into small sections, slice the garlic cloves, and shred the ginger for later use. (There are many types of side dishes. You can also use cabbage, potatoes, etc. instead of garlic moss to stir fry, but garlic moss is the most commonly used dish.)
2. Cut the tenderloin into long thin slices. Beat a raw egg white and salt into the tenderloin, stir well.
3. Add a little bit of dry starch and water, stir again and mix well, and stir to make the meat slices syrupy. (The specific amount of water depends on the state of the batter, adjust it to a state similar to thin yogurt, and the batter can be hung on the meat.)
4. Pour an appropriate amount of rapeseed oil into the pot and heat it to 60% of the oil temperature. Put the tenderloin piece by piece, not too much at a time, otherwise the meat will stick. (Hot oil at 60% oil temperature, the temperature is about 180 degrees. The number and speed of the bubbles around the chopsticks inserted into the oil pan doubles that of 30% hot oil. The oil surface is slightly turned around, and the hand is close to some surfaces. It feels very hot. Obviously. This kind of oil temperature is suitable for deep-frying, it can quickly set the shape of the ingredients, the color is also beautiful, and there will be no frying.)
5. Fry on medium-low heat for 3-4 minutes, fry the meat slices until the shape is set, remove the meat slices. (The oil from the deep-fried tenderloin can continue to be used for stir-frying, it is not wasted at all, and it has a meaty aroma.)
6. Put an appropriate amount of bottom oil in the pot, saute the onion, ginger, garlic, and add the meat slices.
7. Then add 15ml light soy sauce and 30ml Liangfen three-year old vinegar and stir-fry evenly.
8. Add all the accessories and stir-fry evenly.
9. Add the right amount of boiling water and a little salt.
10. Cover and simmer over medium heat for 5 minutes.
11. Finally, add a little water starch to thicken the gorgon.
12. Serve out the plate.
